Pumpkin Seed Granola

Yield: Makes 4 1/2 cups

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 300°F. Line a rimmed baking sheet with parchment or a silicone baking mat.

In a large bowl, combine oats, pecans, pumpkin seeds, brown sugar and pumpkin pie spice. Combine maple syrup and oil in a small saucepan or a microwave-safe container and heat just until mixture is warm through. Pour the warm liquid over oat mixture and stir until oats are fairly evenly coated. Spread in a thin layer on prepared baking sheet.

Bake until evenly golden, about 45 minutes, stirring every 15 minutes. Let cool completely, then store in an airtight container for up to 1 month.

Notes

your pumpkin seeds are unsalted, you may want to add 1/4 teaspoon salt to the dry ingredients.

You can make your own pumpkin pie spice for this recipe by combining 3/4 teaspoon cinnamon, 1/4 teaspoon each nutmeg and ginger, and 1/8 teaspoon cloves.

More about: breakfast, granola, oats, pumpkin seeds

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